Beef Stroganoff Recipe With Sour Cream

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Introduction

Beef stroganoff, particularly the version featuring sour cream, is a culinary classic enjoyed worldwide. Originating in 19th-century Russia, this creamy dish traditionally consists of sauted beef strips in a rich sauce, often thickened with sour cream. Its enduring popularity stems from its comforting flavors, relatively simple preparation, and versatility, making it a favorite for both weeknight meals and special occasions.

Ingredients

The key ingredients for beef stroganoff recipe with sour cream include:

• 1.5 lbs beef sirloin, cut into thin strips
• 1 tbsp olive oil
• 1 large onion, chopped
• 8 oz mushrooms, sliced (cremini or white button work well)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 cup dry sherry (optional, can substitute with more beef broth)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup sour cream (full-fat recommended for best flavor and texture)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Possible substitutions: For a leaner dish, use beef tenderloin. Heavy cream can be used in place of sour cream, though it will alter the flavor profile. Vegetarian versions can be made with mushrooms or plant-based meat substitutes.

Preparation Steps

Before cooking the beef stroganoff, proper preparation is key. First, ensure the beef is thinly sliced against the grain for tenderness. Pat the beef strips dry with paper towels to promote browning during searing. Season generously with salt and pepper. Prepare the vegetables by chopping the onion, slicing the mushrooms, and mincing the garlic. Measure out all other ingredients to ensure a smooth cooking process. Having all ingredients prepped and readily available, a culinary practice known as mise en place, will streamline the cooking process.

Cooking Instructions

Follow these steps to create a delicious beef stroganoff recipe with sour cream:

1. Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef strips in batches, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside. Overcrowding the pan will cause the beef to steam instead of sear.
2. Saut Vegetables: Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and brown, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Make the Sauce: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in the beef broth and sherry (if using), scraping up any browned bits from the bottom of the pan. Add the Dijon mustard and Worcestershire sauce. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
4. Combine and Simmer: Return the seared beef to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the beef is tender. Avoid boiling the sauce as it can cause the sour cream to curdle.
5. Finish with Sour Cream: Remove the skillet from the heat and gently stir in the sour cream. Season with additional salt and pepper to taste. Do not boil after adding the sour cream.
6. Serve: Garnish with fresh parsley and serve immediately.

Serving Suggestions

Beef stroganoff is traditionally served over egg noodles (Spaetzle is another popular choice) to soak up the flavorful sauce. It also pairs well with rice, mashed potatoes, or crusty bread. For a complete meal, serve with a side of steamed green beans, asparagus, or a simple green salad. A dollop of extra sour cream or a sprinkle of fresh dill can be added as a garnish for an extra touch. For an elegant presentation, arrange the stroganoff artfully on a plate and garnish with a sprig of fresh parsley.

Tips and Common Mistakes

To elevate beef stroganoff, consider these tips:

• Use high-quality beef for the best flavor and texture.
• Don’t overcrowd the pan when searing the beef to ensure proper browning.
• Saut the mushrooms until they release their moisture and turn brown for a richer flavor.
• Be careful not to boil the sauce after adding the sour cream, as it can curdle. Tempering the sour cream (adding a spoonful of the warm sauce to the sour cream before adding it to the pan) can help prevent curdling.
• Taste and adjust the seasoning as needed throughout the cooking process.

A common mistake is using low-fat sour cream, which can result in a thin or watery sauce. Full-fat sour cream provides a richer flavor and a thicker, creamier consistency. Also, avoid overcooking the beef, which can make it tough.

Explore More Cooking Guides

Mastering beef stroganoff recipe with sour cream is a rewarding culinary endeavor, providing a satisfying and flavorful meal that can be customized to suit individual tastes. Its creamy texture and rich flavors make it a comforting and elegant dish, perfect for both casual dinners and special occasions. Discover this recipe’s flavor, appreciate its value, and explore adaptions for unique meals. Now, try it at home and uncover more amazing cooking guides at foodrecipestory.com.